Cashew Chicken Casserole

• 2 cups uncooked elbow macaroni
• 3 cups cubed cooked chicken
• 1/2 cup cubed process American cheese
• 1 small onion, chopped
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
• 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
• 1 1/3 cups milk
• 1 (10 1/2 ounce) can chicken broth
• 1/4 cup butter or 1/4 cup margarine, melted
• 2/3 cup crushed saltine (about 20 crackers)
• 3/4 cup cashew halves

1. In a greased 13 x 9-inch baking pan, layer the first seven ingredients in the order listed.
2. In a bowl, combine the soups, milk and broth.
3. Pour over water chestnuts.
4. Cover and refrigerate overnight.
5. Toss butter and cracker crumbs; sprinkle over casserole.
6. Top with cashews.
7. Bake, uncovered, at 350 degrees F for 35 to 40 minutes or until macaroni is tender.

elbow macaroni, chicken, american cheese, onion, celery, green bell pepper, water chestnuts, condensed cream, condensed cream, milk, chicken broth, butter, crushed saltine, cashew halves

Taken from www.food.com/recipe/cashew-chicken-casserole-100786 (may not work)